Loco Chili - Steak, ground beef, pulled pork and five kinds of peppers

CHILI

Flour tortilla, rice, salsa fresca, beans (black or refried pinto), Monterey-jack cheese, citrus slaw, sour cream

BURRITO

Mixed greens, rice, salsa fresca, beans (black or refried pinto), Monterey-jack cheese, citrus slaw, sour cream

BOWL

House made tortilla chips, Monterey-jack cheese, beans (black or refried pinto), tomato, green pepper and red onion. Sour cream and salsa on the side

NACHOS

Flour tortilla, Monterey-jack cheese, scallions, rice, beans (black or refried pinto), salsa picante, sour cream

QUESADILLA

Burrito - Rice, black beans, and cheese wrapped in a flour tortilla

KIDDOS

Your choice of tortilla, salsa fresca, Monterey-jack cheese, citrus slaw, sour cream

TACO

Alvarado Salad - Greens, citrus slaw, corn salsa, black beans, avocado, roasted red pepper and Monterey-jack cheese served with a cilantro lime dressing

SALADS

SIDES

In a large pot, brown the cubed steak over medium-high heat until well seared. Remove from pot and set aside.

Prepare the Meat

In the same pot, add the ground beef and cook until browned. Drain excess fat and set aside with the steak.

Cook Ground Beef

In the same pot, add the pulled pork, sautéed peppers (red, green, yellow, jalapeno, and chipotle), and cooked steak and ground beef.

Combine Ingredients

Add 4 cups of beef broth or water, bring to a boil, then reduce heat to low and let simmer for at least 45 minutes to allow flavors to meld.

Simmer

Taste the chili and season with salt, pepper, and any additional spices you prefer.

Season to Taste

Ladle the chili into bowls and enjoy hot, optionally topped with cheese, sour cream, or chopped green onions.

Serve

Steak (cubed)

Ground beef

Pulled pork

Red bell pepper (diced)

Green bell pepper (diced)

Yellow bell pepper (diced)

Jalapeno pepper (diced)

Chipotle pepper (diced)

Gather all the ingredients and prepare each component: cook rice, heat beans (if using canned), and shred cheese.

Prepare the Ingredients

On a skillet over medium heat, warm the flour tortillas for about 30 seconds on each side until pliable.

Warm the Tortillas

Place a tortilla on a flat surface. Layer it with 1/2 cup of cooked rice, 1/4 cup of beans, 1/4 cup of salsa fresca, 1/4 cup of shredded Monterey-jack cheese, and 1/4 cup of citrus slaw.

Assemble the Burrito

Add a dollop of sour cream on top of the layers.

Add Sour Cream

Season

Fold in the sides of the tortilla and then roll it tightly from the bottom up to enclose the filling.

Roll the Burrito

Cut the burrito in half and serve with extra salsa and sour cream on the side.

Flour tortillas

Cooked rice

Salsa fresca

Black beans or refried pinto beans

Monterey-jack cheese, shredded

Citrus slaw

Sour cream

Salt

Black pepper

In a large bowl, create a base with the mixed greens and cooked rice. Make sure to mix them well to combine.

Prepare the Base

Layer the black beans (or refried pinto beans) over the greens and rice base. Top with salsa fresca.

Add Beans and Salsa

Sprinkle the shredded Monterey Jack cheese over the top, followed by the citrus slaw.

Add Cheese and Slaw

Dollop the sour cream on top of the bowl. You can add more or less to your liking.

Finish with Sour Cream

Toss the bowl gently before serving or serve it as is for a beautiful presentation.

Mixed greens

Black beans (canned, drained and rinsed) or Refried pinto beans

Monterey Jack cheese, shredded

Citrus slaw (store-bought or homemade)

If using store-bought tortilla chips, skip this step. Otherwise, preheat your oven to 350°F (175°C). Spread corn tortillas on a baking sheet in a single layer and bake for 10-15 minutes or until golden and crispy.

Prepare the Tortilla Chips

On a large baking dish or oven-safe platter, layer half of the tortilla chips. Sprinkle half of the Monterey-jack cheese over the chips. Then, add half of the black beans or refried pinto beans, diced tomato, green pepper, and red onion.

Layer the Ingredients

Repeat the layering process with the remaining tortilla chips, cheese, beans, tomato, green pepper, and red onion.

Repeat the Layers

Place the assembled nachos in the preheated oven and bake for about 10 minutes, or until the cheese is melted and bubbly.

Melt the Cheese

Remove from the oven and serve warm with sour cream and salsa on the side.

Tortilla chips

Monterey-jack cheese

Tomato, diced

Green pepper, diced

Red onion, diced

Salsa

Chop the scallions and set aside. If using canned beans, drain and rinse them.

On one half of each tortilla, layer a generous amount of Monterey Jack cheese, followed by rice, black or pinto beans, and chopped scallions. Drizzle with salsa picante.

Assemble the Quesadilla

Fold the tortilla in half and heat a non-stick skillet over medium heat. Cook each quesadilla for about 3-4 minutes on each side, or until golden brown and the cheese is melted.

Cook the Quesadilla

Cut the quesadilla into wedges and serve with sour cream and additional salsa picante on the side.

Flour Tortilla

Monterey Jack Cheese

Scallions

Cooked Rice

Black Beans or Refried Pinto Beans

Salsa Picante

Sour Cream

In a large mixing bowl, combine the cooked rice, black beans, and shredded cheese. Mix well until all ingredients are evenly distributed.

Prepare the Filling

Lay a flour tortilla on a clean surface. Add a generous portion of the rice and bean mixture to the center of the tortilla.

Assemble the Burritos

Fold the sides of the tortilla over the filling, then roll it up tightly from the bottom to the top. Ensure the filling is secure inside.

Wrap the Burritos

If desired, heat a skillet over medium heat. Place the burritos seam-side down in the skillet and cook for 2-3 minutes on each side, until golden brown and heated through.

Heat the Burritos (optional)

Slice the burritos in half and serve warm. Enjoy!

Black beans, canned (drained and rinsed)

Shredded cheese (cheddar or Mexican blend)

Gather all ingredients and prepare them for assembly. If the tortillas are not already warmed, heat them in a dry skillet over medium heat for about 30 seconds on each side.

Place a tortilla on a plate, then layer with salsa fresca, a generous portion of Monterey-Jack cheese, and citrus slaw.

Assemble the Tacos

Top with a dollop of sour cream to finish. Repeat the assembly process for the remaining tortillas.

Tortilla

Salsa Fresca

Monterey-Jack Cheese

Citrus Slaw

In a large bowl, combine shredded cabbage and carrots. Toss with a pinch of salt and the juice of one lime. Let it sit for at least 10 minutes to soften.

Prepare the Citrus Slaw

In a large serving bowl, layer the mixed greens as the base.

Make the Salad Base

Top the mixed greens with the citrus slaw, corn, black beans, avocado, roasted red pepper, and Monterey Jack cheese.

Add the Toppings

In a small bowl, whisk together the juice of two limes, 1/4 cup of olive oil, a handful of chopped cilantro, salt, and pepper to taste. Drizzle over the salad.

Cilantro Lime Dressing

Toss the salad gently to combine all ingredients and serve immediately.

Cabbage, shredded

Carrots, shredded

Corn (canned or frozen)

Black beans (canned, drained and rinsed)

Avocado, diced

Roasted red pepper, sliced

Stack the corn tortillas and cut them into triangle shapes, creating four pieces from each tortilla.

Cut the Tortillas

In a large pot or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Heat the Oil

Carefully add a handful of tortilla triangles to the hot oil and fry until they turn golden brown and crispy, about 2-3 minutes.

Fry the Chips

Remove the chips from the oil using a slotted spoon and drain them on paper towels. While they are still hot, sprinkle with salt to taste.

Drain and Season

Serve the homemade tortilla chips warm with salsa, guacamole, or your favorite dip.

Chili

Burrito

Bowl

Nachos

Quesadilla

Kiddos

Taco

Salads

Sides